Indiana State Sentinel, Indianapolis, Marion County, 31 January 1894 — Page 6

THE INDIANA STATE SENTINEL, AVEDNESDAY MOUNTS G, .1ANÜAHY 31. 1891 T WELYE PAGES.

A SERIOUS SHORTCOMING.

FAHMKHS KKKQIKNTI.Y F-GLKCT tu vau riM ;Auni:s.

."Why They M.onld Ic TnU.cn Cnrc Of Olhf r Farm nnil Home Tole Wheat ami torn Salt for Anlmnla Sho-liiic UorsrK torn Fodder The Amrrican llon-l'rnnlnff Trers-The Condition of Furnier in Franco.

The American farmer is an intelligent and thrifty man, as a rulf. but ho has one short -eominpr that is serious. FifVl are well tilled, and stock i veil bred, but the pardon, from which should come the best of the table supplies throughout the year, is quite often very far from what it should be. Many do not want to har about thi. matter, but we have no lecture in store, and only apk for a hearing that we may show what your annual Krs la dollars and cents amounts to, and thus arouso a doternarPtion to mop some leaks in the household v"noiny. If the pard'-n will not ray let us drop it. If it can be made to pay big let l.s have the b.iiffit. We farm for the money ia the business as Weil as ether things. The liiil". sii.ae, wet and weedy paUh-'S, (;.ild pard-nrf by courtesy, do Hot pay very well: "Wo giant that. But the fault lies in our inanaceinont, it may be. "What can a pardon do? Furnish a table with half U supplies throughout the year food lit for kinjr, with a freshness and ciiri-"s that lit' reople would l ay a bir : i- e f : Have j on ever realised that vhll a city market has the ohoLe-t varieti- of fruit and vegetables it tan furnish n-ahiuK in stich cMieious f-v-IiH".-"; a.s the home frarden. 'I'he fanii' i"s table may lark many deliacis. but on th-- oth-T h;.nd it may be 1 aded with i it.il'': vrreiables ud fruits. :::d st..n- J M 1 pi for sunar can be red'.-fd to a triiV from May until r-".,oT!-..b-r. T'.i- trouble i that many do n"t. know the .ip:u ity f a garden bcam they l;ae always watrd a half-Ii-trt.tl battle ui!h lii,' weeds in a little tra rdeu. The pardon ti.'.uM be lar-;.-. and hinder than wi le. 0:1 an a.vraee farm an aei-( is not t.o imii.li. You may red want to tid this j:; a eery r. but you want sun." rotation. The ohl-fash-ioned i, short iüI bread, ate an abomination. Ixt ev -r t himr 1" in lmu; lows ?? that a h'.rs ran be -,is-l in ill injr it. The il should b- a naturally warm or.", and the drainage must be made g-eod by artificial uvuns if it i.s rot so naturally. 1 nut be:-ud.e the best aere iei the fr.rr,:. You cart easily make it worth Sin w y u. A warm, dry soil insuri-s an early pardon. Then make it rieh. Let one strip lie i't clover every year, following a rotation. This v. ill help to cic.-a.truy all weeds and enrlch.en the :iUd. Plow atV-.ift rii little piece r,f l.ind In he f.ll or winter. 1 n t):e spring this dry land can be planted with early cetaTKs K-fero the Heids demand ;.uy care. J'l.uit generously. Have a suceesslon of fweet orii th.tt will sujiply the table throughout tie- suirmer and fall. It makes . h -a; and rieh food. Have a F'.kvss-I. n of p.-as and b-vu.s. Lot there be an abtiudaneo of such app tizers as h'to radi-di, ui'.ns, radishes, lettuce snd the like. Keen everything- in rows'. Orv-e a week. l--t tie- surfe.ee ultivatr.r run through, tie.- middles, preventing' all weed rowlii. :-'et out just twice.' as Many tomato and cabbage i hints as you expect t- IK-V..I. In one hmg row havtthe nutmep; mep.r.s and si;!:asles. J.et fll the small fruits stau J in rows wide enough for cultivation. T,ot the horse do niot of the woik. Attend to the frarden a to a choie.- pj.it of land that is furnishing the 1 ii.ji.--.--t. im-ome of ad of equal sie on the farm. "What will a:! t hi.-; til!;:- cost ? Onh R comparatively few d-dlars. What is the result'.' A bountiful tl.. burdened with tueii fruit and veto-tables as tlie lurse of n.j v'eh man of the citv can command. l.-ij un( v.-hol. vMne "livinjr Is suppiie.l f,,:- the family and the farm Land--. All nj -y tlie i'l, and yet it costs nnn-h h-,s than anvthintr from th" More. I'l'ii w-.- not a band-m il..- r.t.ll

ftyle rj b.-

us and use

Tiarron . 1 -. . -v f . i

,.j .-,iu i m- in-- puri-s let the ti'1-.i'e b- .loue chlofiy vith the" ultlvatc"aiei hairow. and have an abundance of wlclesme fo.xl at litt!" cost for our farmlje-? Is it busin s to do otherwise? .,w fg the time to change th location of tlie pardon, if need be" and prerare f.-r a f;-at of Kod thing the whoie K'imii or throMp-ii. Then next fall thank The Sentinel for urgini? th'ia thance upon you.

Wheat mid torn. The final crop estimated of wheat and torn by the ifpart:nent of asrrkulture are a.s follows: As tha repcried condition of wheat from month to month during the entire reason indieate.1 in advance, the crop harvested in is:;:; was one of diminished yield. Further invt stigratioia?, while resulting in a slight increase in the average j i.-ld K-r acre, have substantially confirmed the correctness of the OctoN-r returns. The total breadth harvested is estimated at 24.e'3.41s a-re as i.fraiiist ZK'.'.l.Vö in f aj a fallin? olt of about S.fCVert acres. Tills is the lowest average estimate of acreage in the fourteen years froin W) inclusive, e.-. cept that of m:,, and but 4i'...ij acres more than for that ye:.r. The total prod;;! t as estimated am.unts to :::),1Z.T::, measured busre-i which i-i about rj.O'di.U'i-) bushels less than the irop .-, is:0. il.-,.eR275 les than the rr.p of i:n. and 1K,817,27. less than that of IMC This ai;prres-nte prluction falH bejr.w the aveif.se for the ten years ' IKS') ti lss3 to tlie amount .f I2,:,c,i c,?ti bushe-ls. and is .i-t.tU.vJ'.a; bushrds l;'s then the average crop br the four years lto to 1 .'.'.',. Notwithstandins this remarkable falling off in th.j total product, there has been a fall in the price per bushel, so that tlie farm value of the crop is estimated at the comparatively low amount of ?2i:;,171, ;:. which is beloved to be the lowest recorded. The average farm price per bushel is estimated at r.rt.s cents, making an average farm valuper acre to the cultivator of J0.16. which is i Jess than the aen;i;e f.r th period 170 to r7. j.l.Sl less than the average for the decade lSSU-f, and $:?.U bei.w the averasre fur the four years to 13'::, inclusive. The area devoted to corn as estimated for the crop of IS". makes an increase over that of WjZ of 1.403.807 ar-res, and is l-.s by 4i.?.Tr a-rs than the census crop of ISSa. The asprepate estimate for the year L 72,o::i,4i"i acres, or 1.43.1.00s acres above the averajr for the ten years IV O to ISSa, and 87.314 acres below the averag0 aereape of th three years is.'tols02. which included the unusually large area of 7C.204.313 acres In 1S01.

, Shoelns: Hormes. It Is the opinion of Dr. t;alen Wilson that there is no one line of business In which so mueh bunslinir work is done as shoeing horses, especially for winter traveling, wh"n frozen road1 and ie aNjuiid. An hour sr'nt in a smithy, whre a dozen or more horses came jn to he operated upon, revealed a great deal of Ignorance and quackery. Invariably the toe and heel calks were made hUh. and generally too broad. They were made thus, the opeiator nald, fo they would wear longer; when the fact is. the oppr?:ite is the case, ft FhonJd IvtH.rne in mind. that, as a rule, the Hli'ji't r, sharper and fmaÜT the oal!; arc, so long as tley answer t!ie puiixse which called them into existenre, th- moi rffe tual they will be, the longer they v il I last and the easier they will b for the horse. On ice, with lifgii rnlks. no other part of tlie shoe touches, an j it gives the animal a partial awk

wardness of walking upn stilts, while small, sharp calks enter their length into the lee, and the horse stands squarely on his shoes. yifst of the lirst wear of shoes with larg-2 calk3 tomes upon the one at the toe, but with small calks, a share of this wear comes upon the rim of the shoe; hence small, sharp calks will last longer than large ones. High calks, while they confer no firmer foothold and on very hard roads not so llrm are a potent means of inflicting injury on both the foot Itself and the limb also. It Is only from that portion of the hold which enters the ground surface that the horse derives any lament in foothold, and it must bo apparent to the most ordinary capacity, that long calks which do not penetrate the hard ground are se many levers put in his possession to compel him to wring his feet, rack his limbs and Inflict untold tortures upon himself.

Corn Fodder. We have tima and again tried to impress the feeding value of corn fodder upon our readers. This time wc quote Mr. Walde Itrown: "I have rarely known a firmer to give corn fodder a trial for a single winter who did int become thoroughly convinced of its value and superiority to hay. h'tiii, it Is true that in many localities the corn is never cut up. and in many others where it Is all out up th" management is Mich that it is scarcely worth the handling. "It is strange how hard it H for a farmer to change old habits an. 1 adopt the best methods. 1 Know scores of farmers who always hire extra help so as to cut their grass at the right time, and cure and get it into the barn at once, who invariably allow the corn shocks to stand out until midwinter or later rather than t hire a little help in the pleasant weather of autumn, when they know or ounht to Know that the deterioration of the corn and fodder will bo more than cnoimh to iay the entire expense or husking the coin and putting th- fodd-'r in the barn. What would t- thought, of the farm, iwlm would cut his hay and l-.ave it in c.-xks in the field until winter, and then feed it on the srround iri mini r snow or pierciiig winds? Yet this Is ju-twhat many farmers do with their corn fld r. I have traveled in the corn blt every winter for tlie past ten years, and as Kite us February I have seen from the car window ,"" to i.oei) shocks of corn at. a fiance, often standing in writer, and have seen the farmers drawing it out and scattering it on the lields when these were so soft that each step the cattle mired hlf way to their kncis. "Corn fodder to b" at Its best should be. cut at Die right lime, carefully shoeked. husked as soon a.s cured, and at once put under cover, or- -will stacked. If all these p. tints are attended to, the farmer has the best possible winter pro-M-nder for Ivrsos, cows, or sheep, and as the fodder from an acre of good corn is worili as much as from one to two tons of hay, anil the acre of fodder can lrf saved and put in the barn at a cost of from J2 to $3 per acre after deducting a fair price for husking the tern, it is the cheapest as well as th b-st provender in reach of must farmers."

Condition of Farmers In France. "Much has been said in the past of the prosperity of French farm rs. According to a correspondent of an eastern journal all is eham-ed. -He writes: Agricultural Franco, is positively in a state of commotion, if pot of flight, at the continued drop in t!.- price of wheat. The country, bej ond any doubt, has to face a most serious pn. bi'-ni: "How make the price of vlual remunerative?" At present home wh -at only fetches J2 per hundred weiv,ht, being between 17, and 20 per cent, below the profitable raising of that cereal, so as to allow the grower inly a per cent, gain on Iiis crop. it is rot only the impoverishing juice of wheat that depresses and ruins, but tie yield per acre is below th average, and France is next to permanently obliged to import one-lift h of her total cereal ii"f'Ux annually. The worst feature of the Situation is 4hat no on-- s.-es a way out of the gloom. It is all . ry well urging cultivators to adopt s-ie:nitie systems of cropping, with application of f-.rtilizers, tc... and recover the lo.-s in low prices by augmented yield. This is not unlike the remedy Marie Antoinette suggested when told that Parisians had no bread: "Let them eat takis." The soil of s.n old country like France cannot be rejuvenated by the touch of a magie ring. It is only in Australia that the soil. It is reputed, if thkled. will laugh into a harvest, Feside, French farmers whose sheet anchor is wheat, have not money to exoind just now on soil improvement. They have to cross an apparently terrible stream, and to swap horses in the middle of it might end in disaster. I'mning,' Trees. A correspond -nt of the Rural NewYorker gives the following sensible reasons for spring pruning. Says b.e; I much prefer to prune all kinds of fruit trees in the spring and if the prospect of a rush of work is not too great, I would rather wait until the buds have started or even until the blossoms have opened. It will be found that less sprouts will apiear after spring pruning than after pruning at any other time. Tlin the tree is at its best condition to roe ov i r from injuries and all Schars will heal more readily. In addition to these reasons I prefer to prune in spring, because spring pruning serves a twofold purpose; it thins th-i fruit buds at the i-ame time that it removes superfluous wood. When the fruit buds have started It is easy to remove a part of them, if they seem too numerous, while in the tree, and the strength of the tree is not wasted, on useless and worse than useless bloom. Of coursa circumstances must have much to do with the time at which such work is dor.e. I would rather cut out dead cr superfluous wod from peach, trees in the fall than not nt all. It would do. but little injury to the trees, probably, after growth hud cease!. Some successful orchard ists trim apple tr-es in the winter and this has the merit of getting a part of the work done when there is little else which can be dune to advantage.

Salt for Animal. Salt in small quantities ind In accompaniment with food, is highly relished by man and by rdmost all quadrupeds, whether domestic or wild. Dr. Taaren says that it acts at once as a condiment, fur giving agreeable sapidity to food; as a tonic, for assisting the process of digestion; a.s an ailment, for contributing certain principles to the blood and some- of the liquid secretions, and as a medicine, both to prevent some diseases in a healthy system, and to aid or effect a cure of others in a diseased one. It renders many articles of food grateful, both raw and prepared ones, which would otherwise be nauseous; it producers a heat, a stimulation, and a gentie causticity In the sumach and intestines, which always assist digestion, and are often espentlil to it; it contributes the free hydrochloric acid of the gastric Juiee, the soda of the bile and blood, and the soda salts of some other animai fluids; and It prevents ptttr'faevive tendencies in all animals who use it, and operates as an useful aperient and a mild restorative undT various forms of both acute and ehror.ie diseise. It restores the tone of the stomax h when Impaired by exoss of either food or labor, and often recnlls the appetite mere speedily than any other tonic. The American Hotr. At a late meeting of the; Michigan swine breeders association Mr. (Jeorge Mclntire, secretary of the association, .sail: "The man who loeonies disheartened at every temporary depression will always find his balance on the wrong side of the ledger. We lK-lleve that every farm should have a few hos. As a machine for converting farm prdticts Into meat, and thus Into money, we think the hog stands at the head of aH farm animals.

Its hardy habits allow it to live under neglect that would send the sheep, the cow or the horse to the bone yard, while nothing responds to generous treatment quicker. Again the hog market Is subject to less protracted periods of depression than that of any other Mock. The average price of hogs for the last ten years has been above 4 cents, a price higher than that attained by either sheep or cattle. Still we claim that a pound of pork can be raised cheaper than a pound of beef or mutton. "The farmer should always keep the best. Go to a good breeder, and don't object to giving a good price for a good animal. Don't expect a man who puts his time and money into raising choice breeding stock to sell it at pork prices per pound. He can raise it cheaper than you can. Don't retain a sow that is not prolific, 'quiet and an easy keeper. If you get 'an objectionable animal, sell It as quickly as yon can and buy again. When you get a good one, keep her as long as she will breed. Again, grow your hogs quickly. Experiments bj' our best breeders and feeders have demonstrated that there is no profit in feeding a pig after it is eisht months old. It takes alout four and a half younds of a certain feed to make one pound of gain in the hundred-pound hop:, while it takes eight and a half pounds of the same to make one pound of gain in the live-hun-d red-pound hog." Hovr to Mix Colors. Red and black, make brown. Lake and white, make rose. White and brown, make chestnut. White, blue and lake, make purple. Hlue and lead color, make pearl. "White and carmine, make pink. Inligo and lampbavk, make silver gray. White and lampblack, make b ad color. Fl.ick and Venetian red, make chocolate. White and green, make bright green. .Purple and white, make French white. Oieen and black, make dark green. Red and yellow, make orange. White a.rd yellow, make straw color. White, blue and black, make pearl gray. Fmh'T, white and Venetian red, make drab. White, yellow and Venetian red, make cre.--.rt. Red, blue, black and red, make olive. Yellow, w hite and a litle Venetian red, make buff. Ilerines. Almond Fake One cup of butter, two cups of sugar, three cups of fluir, half a cup of sweet milk, whites of eight cgps, one teaspoonful of soda, two teaspvnfuls of iream of tartar, half a pound of almonds. This is nice, and very easily made. To Oct Rid of Rod Ants Take a large sponge, soak it thoroughly with very sweet water and place- where the ants can gather upon it; then dip in boiling hot water and try it Fgain. Sprinkle salt in the places infested. Pennyroyal is a preventative. Tansy ig also recommended. Coffee Cakes One quart of milk, two tablespoonfuls of cream of tartar and one teaspoonful of soda (or three rounding teaspoonfuls of baking powder), two eggs, a little supar and half cornmeal and half flour, to make a batter thick enough to drop with a spoon. Fry a deep brown in bollinc: hot fat. These make a gcod substitute for a vegetable in vinter. Deviled Oysters Open a. suflicient number of oysters for the dish leaving them in their deep fhells and their liquid. Add a little lemon juice, pepper, salt, and cayenne. Put a small piece of butter on each, and place the Tlell carefully on a gridiron over a clear, bright fire, and boil for a few minutes. Serve them ou a napkin, with bread and butter. Apricot Jellies One quart Chivcr's calves' foot jelly, a few drops essence of almonds, one tin of apricots, sherry. Make the jelly as directed on the packet, flavoring with a few drops of almond and a little sherry; wet some dariole molds, put half an tiprlcot in each, pour on a little jelly and stand aside to set; when firm fill up with jelly and

stand in a eoul place till wanted, little goMIeaf stirred into the jelly

proves its appearance. Ooipona Sauce We1' wash, bone and pound six Gorgona u.ehovies with a shallot, two French gherkins and a pinch of coralline pepper; when smooth mix these with the raw yolk of an egg, a tahlcspoonf ul of salid oil, a teasponful of finely minced parsley or fennel, a dessert spoonful of tarragon vinegar, and the pulp of two tomatoes, and Keep on ice till wanted. (N. P.. This sauce is delicious with hot broiled salmon, sea trout, etc., or even with beefstake. Cheese Fingers Take one-quarter of s pound of puff paMe and roll it out thin; then take two ounces of Parmesan cheese, half a teaspoonful of cayenne and a pinch of salt. Mix these and sprinkle the cheese over half the paste, turn the other half over it and cut it with a sharp knife half an inch wide and any length you please. Rake in a quick oven and serve hot, shaking a little grated cheese over them. The fingers must be piled in a dish, crossing- each other at right angles. Imperial Tartlets Puff paste, one pint of cream, some honey, a little essenco of almonda, four ounces sugar, cochineal, one pot apricot jam. Roll out the puff paste one-fourth inch thick, cut out twenty-four small tartlets; bake in a hot oven till cooked, then fill with apricot jam; beat the cream to a stiff broth, add to it the sugar, honey and essence of almonds, mix lightly, divide the cream in two parts, color half with cochineal; put a littha of each cream on the tartlets and serve on lace papers.

French Pancakes with Three-quarters of a pint of

live eggs, two dessertspoonfuls oZ flour.

two of powdered sugar and the grated peel of half a lemon. Whip the cream to a froth and strain it. Heat the yolks and the whites of two eggs seperately, and stir them into the flour, add the sugar and grated peel. Mix gradually with the whlppsd cream, and pour it into shallow tins. Bake in a moderate oven about twenty minutes. When done, place one top of the other, with a layer of raspberry or apricot jam between. Darnes de Saumon a la Oorgone Line some sandwich molds with aspic jelly and garnish them with capers and shreds of Chile and French gherkin; layin each mold a nice of cold cooked salmon 'good tinned salmon will dob and fill up the mol l with aspic, and put it aside to set. If you have no cutlet moulds, take the lid of a tin of biscuits, line it with aspic, and after gwnishing it as above, lay in the salmon slices a little apart from one another, fill up with aspic, and when set cut them out neatly, leaving a rim of aspic round each, and serve with a pile of Gorgona sauce in the middle. Lemon Jelly Two cups of sugar, one cup of lemon Juice, one quart of boiling water, one cup of cold water, a small pieoo of stick cinnamon, three wlneprlasses of Mverry and a bcx of Kelatine. Soak the gelatine In the cold water two hours. Steep the thin rind of the lemons and the cinnamon in a pint of boiling wafer ten minutes. Pour the remaining pint of boiling water on the gelatine, and stir until dissolved. Add the lemon Juice, sugar, 1he water and rind?, and three wine-gla-sses of sherry. Strain through a napkin or jelly bag, turn Into molds, and when cold put in the Ice chest for six or eight hours. Claret Jelly Three-quarters pint claret, three-fourths pint water, the rind and Juice of one and one-half lemons, one-half pound sugar, one ounce gelatine, two eggs, a few drops of cochineal. Put the lemon rind and juice in a saucepan, with the water, sugar and gelatine; let It simmer till the gelatine Is dissolved, then add the whites an! shells of the eggs, beaten together; bring all slowly to lulling point, and while It Is heating Mir it briskly, but do not whisk; after It boils, let it boil for five minutes; strain through a hot jelly bag two or three times till clear, then add the claret and cochineal; pour into a china mould and stand aside to set. Chocolate Gateaux Four egs, eight ounce four, six ounces butter, live ounces sugar, four ounces grated cho-.o-

A ira-

Preserves good cream.

ew to - -I . -' V'--!

F-irr- lyjif.

S'y-V'

iaWLEDGB Brinrs comfort and im-jmremerit and tends to personal enjoyment when rightly used. The many, who live better than others and enjoy life more, with less expenditure, by more promptly adapting the world's beet products to the needs cf physical beiDg, will attest the value to nealth of the pure liquid laxative principles embraced in the remedy, Svrup of Figs. Its excellence is due to its presenting in the form most acceptable and pleasant to the taste, the refreshing and truly beneficial projerties of a perfect laxative; effectually elenn.-ing the system, dispelling colds, headaches and fevers and permanently curing constipation. It has given satisfaction tc millions and met with the approval of the medkral profession, because it acts on the Kidney?, Liver and IJowels without weakening them and it is perfectly free from every objectionable substance. Syrup of Figs is for bale by all drngpits in oOc and $1 bottles, but it is manufactured by the California Fig Syrup Go. only, whose name is printed on every package, also the name, Syrup of Figs and being well informed, yon will not accept auy fcubstitute if offered.

late, one and one-half teaspoonfuls baking powder, one teaspoonful vanilla essence, whipped cream, icing, one-half pound icing sugar, two ounces grated chocolate, vanilla essence, three tablespoonfuls warm water. Cream the butter, mix in the sugar and flour, gradually adding the egg?, well beaten: beat for t"it niinii".-;, thrn add the chocolate, baking powder and flavoring: bake in a flat tin for one-half hour. When it is two flays old cut into rounds or squares, cut in halves, spread whipped cream letween and Ice them; put the Icing sugar, chocolat. vanilla essence and water into a saucepan ani melt over the fire till as thick as cream, then pour even the cake?. Iced Riee Pudding A recipe for iced lice pudding given by a gastronomic' authority is as follows: Take one-half cupful of rice, pour over it a pint of cold water, and boil thirty minutes (that is, thirty minutes alter it commences to boil). Drain the rice, if the water has not all cooked away, add a cupful of milk, and put in a double boiler. When the mixture has cooked very ,;oft, and no milk is b ft on tlie rice, rub through a sieve and put back in the boiler. Thicken the mixture with three ei;gs beaten light and mixed with a cupful of sugar. Set in a cod pl.ee, flavor with vanilla. Whip a pint of cream, and when cold add to the piuliiine. Freeze, as you do Ice cream. Sandwiches for the Children Until a mother has tried it she will not know what an esteemed edible on the children's luncheon table are sandwiches. A plate piled tip with these apetizing dainties w'll fade before a group of hungry children like snow before the sun. It is also an exccK-nt way to disguise unattractive cold meat that would be refused by the youngsters if offered in its normal state. Two or three kinds of meat, the accumulation from several meals, can b utilized in this way more palatably. Remove all coarse, fat and gristly pieces, and a bit of tongue or ham if possible to flavor, or chopped parsley, if the children like it. and after seasoning with salt only, spread between thin pieces cf home-made bread, brown or white, or both. The success of sandwiches, to children as well as eiders, is in their making. Thick pieces of alummade bread choke little throats as well as big. Jam, raisin (stoned and split), date and fig sandwiches are all acceptable to small fry, and are wholesome sweets; maple sugar is considered an especially delicious filling by them, and even plain granulated sugar has done duty by way of variety with great success. Chicago Journal.

BITTEN BY A FELINE.

Tito Children Die from Hie Effects Two Others Afflicted.

ST. LOUIS, Jan. 24. A special to the Republic from Henderson, Ky., says: "On last Saturday a cat belonging to Charles Fogg, a farmer, became affected with rabies and bit every member of the family before it was killed. On Sunday two of Fogg's children, who were bitten by the feline, died, after suffering all the horrors of hydrophobia and yesterday the father also became a victim to the dread disease. Two other members of the family were prostrated with the malady, but have recovered."

BLEW HER BRAINS OUT.

Sensational Suicide of a. (icorgia Wouiii n.

MACON, Ca., Jan. 20. Mrs. Stella Akeridge, a woman of thirty years, suffering under a heap of domestic trouble, walked into a gun store and after getting the clerk to show her bow a revolver worked, placed the weapon to her right temple and fired a bullet Into her brain, dying instantly. Letters showed she was from Savannah and that she sought a divorce from her husband, Thomas P. Akeridge.

REJECTED SUITOR'S CRIME.

Mexican Shoots u Pretty irl aud Ihm Attempts Suicide.

SAN ANTONIO, Tex., Jan. 2. Details have reached here of a brutal murder at Euclnal, south of here. A Mexican named Valdena fell in love with a pretty Mexican girl named Josefa Trevtno and she rejected him, ani later he called her to her door, shot her three times, twice after she fell dying, and then in an attempt to commit suicide, blew his face off. He is in jail, but will die. THE GIRLS GOT EVEN

tij CowIiIiUnk the Man Who Slandered Them.

MASON CITY. W. Va.. Jan. 2. Last night Annie Carment and three other gilrs took Archie Keller out of his boarding house and tying hlnuto a fence cowhided him unmercifully. Keller's offense was circulating evil reports about Miss Annie Carment.

Chi Von I hit Heartily, with relish and without dlsttoss afterward? If not, we recommend Hood's Sarsapaiilla. thlch creates a good appetite and so tones the Ktomach and bowels that the food is properly digested and assiuillaU J.

ill

4 L ll U

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PAIR

PHOTOGBAPHED

A photographic panoramof magnificent buildings, nius;ehfrom the hands of geftahrcs wedded architecture of a wondering world; glittering domes, minarets, towers and pinnacles, reaching upward to the kisses of the sky. Arches delicate in design as spiders webs, or massive as tunneled mountains; interiors exquisitely clear, each delicate detail admirably defined ; exhibits ranging through every branch of science, art, agriculture, industry, ancient and modern; statues, the frozen thoughts of noble minds; fountains jutting their jeweled jets in diamond strings; pavilions of all nations; foreign villages, streets, theaters, cafes chatant, race types, beauty shows, gondolas gliding over deep lagoons between snowy edifices, the glittering lake flashing back the glories of the sun, wooded islands, and a thousand other attractions of the Dream City by Lake Michigan; a glorious book and a glorious subject.

WONDERFUL

The making of -'Shepp's World's Fair Photographed" has absorbed the entire interest and energies of head, heart and hand of the publishers, and entails such a financial outlay as guarantees the very best results that human eyes can gaze upon. The official heads of the Exposition management would not give the seal of their approval to anything but the best, and we think the very best none too good for our patrons. The photographs of the buildings in this book stand out clear cut as cameos against the sky. Every nice detail of ornament and design are clearly visible. Almost every mark of the chisel reveals itself clear cut as an intaglio.

PHOTOGRAPHS

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In "Shepp's World's Fair Photographed," the interior views of buildings, pavilions and exhibits are distinct, definite and beautiful, defying competition. Nearly every country on the globe has paid tribute to the World s Columbian Exposition. Woman has vied with man in the splendid display made. Anchored within the walls of the ' 'White City" lies a wealth of artistic and industrial treasure, the purchase cf which would bankrupt the richest nation on earth. From snowy Alaska to Cape Horn, from the Isles of the engirdling oceans, from the nations of Europe and Asia, and even from Africa and Australia, glorious treasures have poured in in one generous avalanche. Whatever human intelligence could conceive, or human skill execute, is to be found in these treasure palaces of the world. Huge trains drawn by palpitating engines, snorting in steam over thousands of miles, bore these inexhanstible riches to Chicago, for many months. We bring them to you in our wonderful book, which when the World's Fair has passed away, will remain not only a souvenir, but a vivid panorama of the most marvelous display of ancient or modern times. We have selected the photographs of the principal exhibits in every case for our "Shepp's Wrorld's Fair Photographed. "

ExTRflO

RDINARY OFFER.

The Publisher's Price for this Book is -Readers of The Sentinel can secure same for

$4.50 $2,25

SECURE THIS

Valuable, Interesting, Instructive

1UCATIÖIAL BOOK

SEXD OR BRING $2.25 in currency, money order, or N. Y. draft, to the address given below and you will receive a copy of this wonderful book, with an interesting and authentic description of the same. RCMFMRFR 'ms PaPer -ias the exclusive right to make the distribution of this reproducIlLiYlLif lüLll tion from the official Government Photographs which are to be preserved in the archives at Washington. SPPPIAI RFfillFQT Please favor your friends who rr.ay hot be regular readers of this rELUIHL EiLjULO I i paper by informing them of the particulars of this unequaled offer. PAIITIflW n sendmg for Shepp's World's Fair Photographed, do not include any other reUAU I IUmi quests, inquiries, or business with your order. Tg Write plainly your name and address and send same to

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